Preheat the oven to 400 degrees. Oil one baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish and season with salt and pepper.

Heat the olive oil over medium heat in a small or medium skillet and add the garlic and onion. Cook, stirring, until tender and translucent, about 3 minutes. Add the stock to the pan, bring to a boil, and add the thawed artichokes. Add lemon zest and juice and remove from heat. Pour over the fish.

Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.

Remove from oven, garnish with capers and parsley, serve.

Note: if using dried parsley add it to the pan while the fish bakes. I also like to use some red pepper flakes.

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I love cooking fish. It is quick and easy and healthy. Of late, I have become a huge fan of Swai. The fillets tend to be a little larger than tilapia, with the same mild flavor. Here is an Asian twist on your regular old fish fillet.

Ingredients:

2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish

Method:

Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.

Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly. You want it to be cozy with the sauce.

Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.